Carmelized onions, sweet cherry tomatoes, creamy vegan butter, and nutritional yeast flakes to make a rich ragu. There are many variations for tomato sauce. My preference is that I like them a bit sweet, so I buy smaller tomatoes. Tomato onion makes a great pair, so I figured I’d make a sauce that highlights the two with some added vegan butter and nutritional yeast flakes, which made it creamy and rich.
This may be my favorite dish as of yet. I’m a huge fan of cream sauces over pasta, especially carbonara. Cashews make the best vegan creams, milks, and cheeses, so anyone in doubt of giving up dairy should try some cashew based products first. Carbonara is typically made with dairy cheese, egg, and bacon, but this version excludes that and relies on cashews to replace the dairy, and the mushrooms to replace the meat.
Farinata is typically served as a chickpea crepe or pancake. I love savory Italian cakes and converted this into one that is fluffy and filled with vegetables. Loaded with protein, fiber, and nutrition, a piece can go well with anything, from coffee, to pasta, or just eaten alone as a snack.
There is a lot going on in this dish. I made it the other night for a dinner party and it was gone in seconds. The recipe will feed up to 10 people so cut it in half if you need and save the leftovers. I’m still remembering all the flavors and great texture of the meatballs. Doesn’t get any better than this.